Sauteed Lamb

Sauteed Lamb

Introduction:

"Sheep is a pure herbivore, so the mutton is more delicate and digestible than beef. It is high in protein, low in fat, and contains more phospholipids. It is less in fat and cholesterol than pork and beef. It is one of the delicacies for cold protection and warm tonic in winter. It can receive the dual effects of tonic and cold protection. Nutritional value: 1. Mutton is warm and often eaten in winter, which can not only increase body heat and resist cold, but also increase digestive enzymes, protect stomach wall, repair gastric mucosa, help digestion of spleen and stomach, and play an anti-aging role; 2. Mutton is rich in nutrition, which has effects on pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and chills, etc Dystrophy, waist and knee soreness, impotence, premature ejaculation and all deficiency and cold diseases are of great benefit; it has the functions of tonifying kidney and strengthening yang, tonifying deficiency and warming, and is suitable for men to eat frequently. It is suitable for people with body deficiency and cold stomach; it is not suitable for people with fever, toothache, sore mouth and tongue, cough, vomiting, yellow phlegm and other inflamed symptoms; it is not suitable for people with liver disease, hypertension, acute enteritis or other infectious diseases and fever. "

Production steps:

Materials required:

Mutton: moderate

Cinnamon: moderate

Star anise: right amount

Ginger slices: right amount

Refined salt: right amount

Coriander: moderate

Edible oil: right amount

Chicken essence: appropriate amount

Seasoning: right amount

Soy sauce: moderate

Cumin powder: right amount

Red pepper: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy